Sweet cigar

ABSTRACT

A cigar comprises a mouth end; a tobacco section comprising tobacco material; at least one sweetener dispersed throughout the tobacco section; and/or a flavor potentiator and/or a taste modifier on an outer surface of the mouth end for enhancing the sweet taste of the cigar.

SUMMARY

A cigar comprises: a mouth end; a tobacco section; at least onesweetener dispersed throughout the tobacco section; and a flavorpotentiator and/or a taste modifier on an outer surface of the mouth endfor enhancing the sweet taste of the cigar. Preferably, the tobaccosection comprises a tobacco filler and a wrapper circumscribing thetobacco filler. The flavor potentiator and/or taste modifier are locatedon an outer surface of the wrapper or on the tip. Moreover, in anembodiment, an inner binder underlies the wrapper. The cigar wrappercould be formed of reconstituted tobacco, homogenized tobacco, and/ornatural tobacco leaves. Preferably, the cigar further includes at leastone flavorant in the tobacco section. The cigar may include amouthpiece. One or more of the flavor potentiators and/or the tastemodifiers are preferably on an outer surface of the mouthpiece.Moreover, there is at least one sweetener, preferably sucralose.

In one embodiment, the cigar has a length ranging from about 125 mm toabout 203 mm. Preferably, the cigar has a ring gauge of less than about42. More preferably, the cigar has a ring gauge of less than about 30.

In another embodiment, the cigar may have a weight in the range ofapproximately 3 to 10 pounds per 1,000 cigars (cigarillo size) orgreater than approximately 10 pounds per 1,000 cigars (“blunts”).

In an embodiment, the flavor potentiator is selected from the groupconsisting of thaumatin, curculin, maltol, ethyl maltol, caffeine,alapyridaine, potassium chloride, cyclic enolones such as 4-hydroxy-2(or5)-ethyl-5(or 2)-methyl-3(2H)furanone,2-hydroxy-3-methyl-2-cyclo-pente-1-one, and3-hydroxy-4,5-dimethyl-2(5H)-furanone, and substituted benzoic acidssuch as 2,4-dihydroxybenzoic acid, 3-aminobenzoic acid, and3-hydroxy-5-aminobenzoic acid, tannic acid, citric acid, tartaric acid,natural coconut flavor, natural honey flavor, naringin, metal saltblends and combinations thereof. The flavor potentiator can be presentin amounts ranging from 0.01 mg per kg of treated tobacco to 20,000 mgper kg (mg/kg) of treated tobacco. Most preferably, the flavorpotentiator is the protein thaumatin. When included, thaumatin isincluded in an amount of about 0.01 mg/kg of tobacco to about 1000 mg/kgof tobacco, more particularly from about 2 mg/kg of tobacco to about 20mg/kg of tobacco. More preferably, the thaumatin is included in anamount of about 8 mg/kg of tobacco to about 10 mg/kg of tobacco.

In the preferred embodiment, when included, the taste modifier isapplied to the cigar as a solution included in an amount of about 0.01mg/kg to about 100 mg/kg. Most preferably, the taste modifier isincluded in an amount of about 2.8 mg/kg. In the preferred embodiment,the taste modifier includes miraculin.

In another embodiment, a cigar comprises: a mouth end; a tobacco sectioncomprising tobacco material; at least one sweetener dispersed throughoutthe tobacco and/or on the mouth end of the wrapper and/or on the tip;and a taste modifier on an outer surface of the mouth end (e.g., thewrapper or tip) for enhancing the sweet taste of the cigar. Preferably,the taste modifier is miraculin. The mouth end can be tipped with a woodtip, a plastic tip, or a filter tip. Alternatively, the mouth end can beuntipped.

In yet another embodiment, a cigar comprises: a mouth end; a tobaccosection comprising tobacco material; at least one sweetener dispersedthroughout the tobacco material; and a flavor potentiator on an outersurface of the mouth end (e.g., the wrapper or tip) for enhancing thesweet taste of the cigar. Preferably, the sweetener is sucralose and theflavor potentiator thaumatin is included in an amount of about 2 mg/kgof tobacco to about 20 mg/kg of tobacco, more particularly at aconcentration of 8 mg/kg of tobacco to 10 mg/kg of tobacco.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of a partially unwrapped cigar.

FIG. 2 is an illustration of a cigar having at least one flavorpotentiator and/or at least one taste modifier on the outer surface ofthe wrapper.

FIG. 3 is an illustration of a mouthpiece for use with a cigar.

DETAILED DESCRIPTION

When smoked, tobacco can have various flavors and tones depending on theadditives and type of flavor included in the tobacco. At times, thetobacco flavor can be somewhat bitter, so sweeteners are added. The useof flavor potentiators and/or taste modifiers can enhance the actual orperceived sweetness of the added sweetener. Thus, cigars and/orcigarillos including flavor potentiators and/or taste modifier canprovide enhanced smoking enjoyment.

Cigars and/or cigarillos having an improved sweet taste are describedherein. In the preferred embodiment, the cigar and/or cigarillo isenhanced by the addition of at least one flavor potentiator and/or atleast one taste modifier. Preferably, the at least one flavorpotentiator and/or at least one taste modifier is added to a cigar orcigarillo wrapper and/or tip so as to come into contact with a user'smouth during smoking. Also preferably, the at least one flavorpotentiator and/or at least one taste modifier is on an outer surface ofthe cigar or cigarillo wrapper and/or mouthpiece. The at least oneflavor potentiator and/or at least one taste modifieract to enhance thesweet taste of the cigar and/or cigarillo.

Preferably, at least one flavor potentiator is selected from the groupconsisting of thaumatin, curculin, maltol, ethyl maltol, caffeine,alapyridaine, potassium chloride, cyclic enolones such as 4-hydroxy-2(or5)-ethyl-5(or 2)-methyl-3(2H)furanone,2-hydroxy-3-methyl-2-cyclo-pente-1-one, and3-hydroxy-4,5-dimethyl-2(5H)-furanone, and substituted benzoic acidssuch as 2,4-dihydroxybenzoic acid, 3-aminobenzoic acid, and3-hydroxy-5-aminobenzoic acid, tannic acid, citric acid, tartaric acid,natural coconut flavor, natural honey flavor, naringin, metal saltblends and combinations thereof. When included, at least one flavorpotentiator is included in an amount of about 0.01 milligrams (mg) perkilogram (kg) of tobacco to about 20,000 mg per kg of tobacco, moreparticularly about 2 mg/kg to about 20 mg/kg, even more particularly,about 5 mg/kg to about 15 mg/kg. Preferably, the flavor potentiator isthaumatin, which is a protein that enhances the sweetness of sweetenerssuch as sucrose. Thaumatin can be added in an amount ranging from about8 mg/kg to about 10 mg/kg. Thus, the use of some flavor potentiatorsallows for the use of smaller amounts of sweeteners. However, otherflavor potentiators, such as alapyridaine which have no taste, enhancethe sweetness of sugars, amino acids, sugar alcohols, and high intensitysweeteners such as, without limitation, L-alanine, glucose, sucrose, andaspartame. Alapyridaine can be added in an amount up to about 20,000mg/kg.

In an embodiment, the cigar and/or cigarillo includes at least one tastemodifier. Preferably, the taste modifier includes is miraculin, which isa protein derived from the African Miracle Fruit plant. When added tothe cigar and/or cigarillo, the taste modifier is preferably included inan amount of about 0.01 mg/kg to about 100 mg/kg. For example, a cigarcan include about 2.8 mg/kg of miraculin on an outer surface of thecigar wrapper at the mouth end.

Not wishing to be bound by theory, it is believed that taste modifiers,such as miraculin, can alter the perception of sour acid flavors so asto make acid tastes seem sweet. Miraculin is typically inactive at a pHbelow about 3, and thus unable to change the perception of sour tastes.However, because cigars and small cigarillos below 30 ring gauge have asmoke pH of about 4 to 4.8, miraculin is able to change the perceptionof sour acid tastes to sweet taste. Thus, the cigar can include a lowersweetener content since the miraculin enhances the sweet taste of thecigar experience.

As shown in FIGS. 1 and 2, in a preferred embodiment, a cigar 10includes a tobacco section 20 including tobacco cut filler and an outerwrapper 16 of natural tobacco circumscribing the tobacco section 20. Thecigar 10 has a mouth end 12 and an upstream end 14. Preferably, themouth end 12 is coated with the flavor potentiator and/or taste modifier22. More preferably, the outer surface 24 of the wrapper 16 is coatedwith the flavor potentiator and/or taste modifier 22. If the cigar has amouthpiece 30 (shown in FIG. 3), the outer surface of the mouthpiece canbe coated with the flavor potentiator and/or taste modifier 22. In apreferred embodiment, the tobacco section 20 and/or wrapper 16 can alsoinclude at least one sweetener.

Preferred sweeteners include any natural and/or artificial sweeteners.Suitable sweeteners include, without limitation, sucrose, L-alanine,glucose, saccharin, sucralose, aceselfame-k, aspartame, and combinationsthereof. The sweeteners can be sprayed throughout the tobacco section20. At least one sweetener can be applied as a solution to the tobaccosection 20 and/or wrapper 16. Preferably, the sweetener is applied, e.g,by spraying, on the outer surface 24 of the mouth end (wrapper or tip)of the cigar. In a preferred embodiment, the sweetener is sucralose.

Also preferably, the flavor potentiator and/or taste modifier 22 can beapplied as a coating on an outer surface of the mouth end (wrapper ortip) of the cigar. For example, according to one embodiment, a methodfor manufacturing the cigar comprises the step of spraying the wrapperwith the flavor potentiator and/or taste modifier 22. To facilitatespraying, the flavor potentiator and/or taste modifier 22 can be addedto a liquid carrier to form a slurry, and the slurry can be applied ontothe wrapper. In an embodiment, the flavor potentiator and/or tastemodifier 22 can also be applied to the tobacco section 20 and/or innerbinder 18.

Slurries comprising the flavor potentiator and/or taste modifier 22 caninclude any liquid or liquid mixtures suitable for dispersing anddispensing (e.g., spraying) particles of the flavor potentiator and/ortaste modifier 22.

Cigars may include any suitable tobacco cut filler. Preferably, thecigar includes a tobacco cut filler including types of tobacco such asVirginia, Oriental, Semi Oriental, light air-cured Burley, darkair-cured fermented tobacco, and/or flue cured Bright. The tobacco caninclude by-products such as stem and small lamina. The tobacco cutfiller may include a blend of two or more different types of tobacco.For example, the tobacco cut filler may include a blend of two or moreof the above-mentioned different types of tobacco, such as an Americanblend. Alternatively, the tobacco cut filler may include a single one ofthe above-mentioned types of tobacco.

The tobacco cut filler may include tobaccos that are, for example, air,sun or flue-cured. Alternatively or in addition, the tobacco cut fillermay have undergone treatment to, for example, reduce tobacco-specificnitrosamines (TSNA).

Besides tobacco leaf, the tobacco cut filler may include otheringredients typically found in tobacco cut filler such as, for example,expanded tobacco, homogenized tobacco (for example reconstitutedtobacco, cast tobacco or extruded tobacco), tobacco stem (for exampleexpanded or improved stem), tobacco fines and combinations thereof.Flavors and casings including one or more humectants, flavorants, sugarsor combinations thereof may also be applied to the tobacco cut filler ina known manner.

Preferably, the tobacco cut filler is cut with a cut width of betweenabout 0.4 mm and about 2.0 mm, more preferably with a cut width ofbetween about 0.5 mm and about 0.8 mm. Alternatively, the tobacco cutfiller can include portions of tobacco leaves and/or whole leaves rolledinto a tube and circumscribed by an inner binder and the wrapper.

In the preferred embodiment, the cigar 10 can further include an innerbinder 18 circumscribing the tobacco cut filler and underlying thewrapper 16. The inner binder 18 works to hold the cut filler together.The inner binder 18 may be formed from any suitable known material ormaterials. In the preferred embodiment, the inner binder 18 is formed oftobacco. Suitable materials from which the inner binder 18 may be formedinclude, but are not limited to, paper, homogenized tobacco material(for example reconstituted tobacco or cast tobacco), natural tobacco andcombinations thereof.

Where the inner binder 18 includes paper, the paper may be white or maybe colored to, for example, match the color of the outer wrapper of thecigar 10. Preferably, the paper is non-porous or has a low porosity, andhas a low burn rate.

To produce cigar 10, tobacco sections 20 including tobacco cut fillercircumscribed by an optional inner binder 18 are advantageouslymanufactured on standard high-speed cigarette making machinery. Thetobacco sections 10 may then be overwrapped with a natural tobacco outerwrapper 16 in a separate process.

Preferably, the moisture content of the outer wrapper 16 initiallyranges from about 20 percent to about 35 percent by weight. Morepreferably, the initial moisture content of the outer wrapper 16 rangesfrom about 25 percent to about 27 percent by weight.

The outer wrapper 16 may be spiraled helically around the tobaccosection 20 in a known manner so that the outer wrapper 16 has agenerally helical seam. Alternatively, the outer wrapper 16 may bewrapped around the tobacco section 20 so that the outer wrapper 16 has alongitudinal seam substantially parallel to the longitudinal axis of thecigar. An adhesive can be used to seal the seams of the cigar and/orcigarillo.

To form a longitudinal seam, the outer wrapper 16 may be wrapped aroundthe tobacco section 20 so that the longitudinal edges thereof abut oneanother. However, the outer wrapper 16 is preferably wrapped around thetobacco section 20 so that there is a small overlap between thelongitudinal edges thereof, which forms the longitudinal seam. The areaof overlap is smaller than that in a helical outer wrapper.

Preferably, the cigar 10 has a length ranging from about 125 mm to about203 mm. Also preferably, the cigar 10 has a ring gauge of about 28 toabout 50. For example, the cigar 10 can have a ring gauge of less thanabout 42 or less than about 30.

Preferably, a marking is provided around the circumference of the cigar.More preferably, an annular marking is provided around the circumferenceof the cigar. A marking may be printed onto the circumference of thecigar. Alternatively, a separate ring made from, for example, paper,plastic or other suitable material may be placed around thecircumference of the cigar. The separate ring may be adhered orotherwise affixed to the cigar using, for example, an adhesive.Alternatively, the separate ring may be a friction fit around thecircumference of the cigar, such that the ring does not movesubstantially along the length of the cigar.

The marking may be an annular marking that extends around substantiallythe entire circumference of the cigar. Alternatively, where the markingis printed onto the cigar or affixed to the cigar, the marking mayextend around only a fraction of the circumference of the cigar. Themarking may include, for example, manufacturer or brand logos, trademarks, slogans or other consumer information or indicia.

A method of making a cigar includes the steps of convoluting an innerbinder around a tobacco cut filler to form a tobacco section, andconvoluting an outer wrapper of natural tobacco around the tobaccosection.

In this specification, the word “about” is used in connection withnumerical values to indicate that mathematical precision of such valuesis not intended. Accordingly, it is intended that where “about” is usedwith a numerical value, a tolerance of ±10% is contemplated for thatnumerical value.

While the foregoing describes in detail a preferred cigar including atleast one flavor potentiator and/or at least one taste modifier andmethods of making the cigar with reference to a specific embodimentthereof, it will be apparent to one skilled in the art that variouschanges and modifications may be made to the cigar and equivalentmethods may be employed, which do not materially depart from the spiritand scope of the foregoing description. Accordingly, all such changes,modifications, and equivalents that fall within the spirit and scope ofthe appended claims are intended to be encompassed thereby.

We claim:
 1. A cigar comprising: a mouth end; a tobacco section; atleast one sweetener dispersed throughout the tobacco section; and aflavor potentiator and/or a taste modifier on an outer surface of themouth end for enhancing the sweet taste of the cigar, wherein the flavorpotentiator is included in an amount of about 0.01 mg per kg of tobaccoto about 20,000 mg per kg of tobacco when included in the cigar.
 2. Thecigar of claim 1, wherein the flavor potentiator is included in anamount of about 8 mg per kg of tobacco to about 10 mg per kg of tobacco.3. The cigar of claim 1, wherein the tobacco section comprises a tobaccofiller and a wrapper circumscribing the tobacco filler.
 4. The cigar ofclaim 3, wherein the flavor potentiator and/or taste modifier arelocated on an outer surface of the wrapper.
 5. The cigar of claim 3,further comprising an inner binder underlying the wrapper.
 6. The cigarof claim 1, wherein the flavor potentiator is selected from the groupconsisting of thaumatin, curculin, maltol, ethyl maltol, caffeine,alapyridaine, potassium chloride, cyclic enolones such as 4-hydroxy-2(or5)-ethyl-5(or 2)-methyl-3(2H)furanone,2-hydroxy-3-methyl-2-cyclo-pente-1-one, and3-hydroxy-4,5-dimethyl-2(5H)-furanone, and substituted benzoic acidssuch as 2,4-dihydroxybenzoic acid, 3-aminobenzoic acid, and3-hydroxy-5-aminobenzoic acid, tannic acid,, citric acid, tartaric acid,natural coconut flavor, natural honey flavor, naringin, metal saltblends and combinations thereof.
 7. The cigar of claim 1, wherein theflavor potentiator is thaumatin.
 8. The cigar of claim 1, wherein thetaste modifier is included in an amount of about 0.01 mg/kg to about 100mg/kg.
 9. The cigar of claim 8, wherein the taste modifier is includedin an amount of about 2.8 mg/kg.
 10. The cigar of claim 1, wherein thetaste modifier is miraculin.
 11. The cigar of claim 1, further includingat least one flavorant in the tobacco section.
 12. The cigar of claim 1,wherein the cigar has a length ranging from about 125 mm to about 203mm.
 13. The cigar of claim 1, wherein the cigar has a ring gauge of lessthan about
 42. 14. The cigar of claim 13, wherein the cigar has a ringgauge of less than about
 30. 15. The cigar of claim 1, wherein theflavor potentiator is a protein.
 16. The cigar of claim 1, wherein themouth end comprises a mouthpiece and one or more of the flavorpotentiator and the taste modifier on an outer surface of themouthpiece.
 17. The cigar of claim 1, wherein the at least one sweetenercomprises sucralose.
 18. The cigar of claim 1, wherein the wrappercomprises one or more of natural tobacco leaf, reconstituted tobacco andhomogenized tobacco.
 19. The cigar of claim 16, wherein the mouthpiececomprises one or more of a plastic tip, a wood tip, and a filter tip.20. A cigar comprising: a mouth end; tobacco; at least one sweetenerdispersed throughout the tobacco; and a taste modifier on an outersurface of the mouth end for enhancing the sweet taste of the cigar,wherein the taste modifier is miraculin.
 21. A cigar comprising: a mouthend; tobacco; at least one sweetener dispersed throughout the tobacco;and a flavor potentiator on an outer surface of the mouth end forenhancing the sweet taste of the cigar, wherein the sweetener issucralose and the flavor potentiator is included in an amount of about0.01 mg per kg of tobacco to about 20,000 mg per kg of tobacco.